岳書豪

以反應曲面法探討醋酸菌之發酵條件並評估所調製鳳梨醋之機能性 = Investigation of Condition for Vinegar Fermentation by Response Surface Methodology and Evaluation of Functional Properties for Prepared Pineapple Vinegar by: 岳書豪 (书目-语言数据,印刷品) , [撰]

丹參根萃取物之抗氧化性 : Antioxidative Properties of the extracts from Salvia miltiorrhiza Bunge root by: 岳書豪; 張子清; 張安琪; 陳冠樺 (书目-语言数据,印刷品) , [撰]